Ingredients
2 lb chopped meat
1/2 cup butter
2 each onions, chopped
1 1/4 lb tomatoes, strained,peeled or
1 tbsp tomato paste diluted with:
1 cup water
1 piece of stick cinnamon
1 tbsp parsley, chopped
1 salt & pepper to taste
2 slice toast
2 cup milk
1 cup parmesan cheese, grated
5 each eggs, lightly beaten
3/4 lb phyllo
Directions
Brown meat, half the butter, and onions in lge. pot, stirring with
a wooden spoon to break up meat. Add tomatoes (or diluted tomato
paste) cinnamon, parsley, salt & pepper. Simmer until all liquid is
absorbed (abt. 30 min.). In the meantime, soak toast in milk, then
mash with fork.
Remove cinnamon stick and add milk-toast mixture to the meat;
remove from the heat. Add cheese and eggs, and mix well.
Melt remaining butter; butter a pan abt. 2 inches smaller than the
phyllo. Put 7 to 8 phyllo sheets, buttering each before addint it,
into the pan, letting phyllo extend on all sides. Pour in meat
mixture and spread it ivenly. Fold overlapping phyllo back onto
meat. Butter these well. Carefully cut remaining sheets of phyllo to
fit the top of the pan. Brush each with butter and lay on the filling
to make the top of the pitta. Pour on any remaining butter and
sprinkle the top very lightly with a little water (to keep phyllo
from rising too high). Bake in preheated 350 F. oven for 30 to 40
min. Cool abt. 30 min, and cut into squares to serve.
NOTE: It is easier to cut this if you score it lightly before
baking.
Servings: 6 servings
Pitta Me Kima (Chopped Meat Pie) Recipe brought to you by Recipe Ideas
Categories: Meat; Pie
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We hope you enjoy this Pitta Me Kima (Chopped Meat Pie) recipe.
